Peas, Beans, Spinach and Sweetcorn Korma

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This is a mild, creamy curry with lots of texture and pops of flavours from different vegetables. It is based on a much-loved restaurant favourite, which is finished with cream. You can go that route, but I often add a little whole milk instead.

Ingredients

1 pack of The Spice Tailor Delicate Korma Curry
1 tsp vegetable oil
1/2 cup each frozen green peas and tinned sweetcorn (drained and washed)
Handful of french beans, topped and tailed and finely sliced
Good handful of baby spinach
2 tbsp single cream or a good splash of whole milk (then reduce the curry until it is creamy again).
Good grinding of black pepper
Small handful of fresh coriander or other soft herbs

Method

Heat the oil in a small-medium sized saucepan.
Add the sliced beans and sauté for 2-3 minutes or until just softening.
Add the peas and corn and sauté for another minute.
Add both the base and main sauces from the two sauce pouches along with the spinach. Keep the whole spices for another time.
Bring to a simmer add the herbs, black pepper and cream. Taste, adjust seasoning if necessary and serve.

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Peas, Beans, Spinach and Sweetcorn Korma

Delicate Korma Curry

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